Introduction

Corn tart or "Tarta de Choclo" is a staple in Argentinean cuisine. Enjoy hot, cold or room temperature; as a quick lunch, side dish or snack.
Corn tart or "Tarta de Choclo" is a staple in Argentinean cuisine. Enjoy hot, cold or room temperature; as a quick lunch, side dish or snack.

Directions

Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly until the dough comes together into a ball. Wrap in plastic and place in refrigerator while preparing the filling. Spray a large skillet with olive oil and cook onions until translucent, add the peppers and cook till soft. Place onions and peppers in big mixing bowl. Add the corn, drained. Add salt, black pepper and thyme. Beat eggs in separate bowl and incorporate to corn mixture. Add 3/4 cup shredded cheese and mix well.Roll the dough out and place is 9X13 pan. Fill with corn mixture and top with 1/4 cup cheese. Bake at 350 degrees for 45 minutes or until top is golden.

I didn't make this right. For some reason the dough was very crumbly and I had to add water to get it right. But worse, the corn I used was pretty dull tasting, so the whole dish was a little dull as well. - No fault of the recipe.

If I had used better corn I think it would have been quite good.
- 10/10/09

Reply from POLIEPOLIE(10/10/09) I live up in elevation and always add more flour to recipes. Adding more water seems perfectly logical when dough is crumbly. I have also made the dough in the kitchenaid mixer with the flatbeater- you could try that as well. For corn I use the Green Giant Niblets, they are very tasty and sweet.